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| 1 | | lb | | bulk sausage |
| 1-1/2 | cup | grated milk cheddar cheese | ||
| 3 | eggs, lightly beaten | |||
| 1 | cup | saurkraut, drained and squeezed dry | ||
| 1 | small | onion, chopped | ||
| Dry bread crumbs | ||||
| Beer Batter | ||||
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| Mix sausage, cheese, eggs, sauerkraut (try not to break the strands) and onion. Shape into 1-1/2 inch balls and roll in dry bread crumbs. Refrigerate until needed. Heat oil to 375 degrees in deep-fat fryer. Dip sausage balls in beer batter and deep-fry until golden brown. Serve with sour cream-chive dip. Serves 6. |
